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Dipped Ice Cream Cones featuring homemade peanut butter, chocolate, and vanilla dipping sauces!! Make a dozen now and enjoy all season long.

If your favorite summer dessert involves semi-homemade, single serve, ice cream treats, then you must take a closer look at these dipped ice cream cones!

I take crunchy waffle cones, fill them with Blue Bunny® PB ‘N Cone™ ice cream, then hand dip them in peanut butter, chocolate, or vanilla sauces. Top them with sprinkles or crushed nuts for a delicious treat.

They are so easy to assemble and customize with just the right amount of ice cream, sauce, and sprinkles or nuts for you! Make a dozen and keep them in your freezer all season long.

Blue Bunny® has been delighting families with ice cream treats for over 80 years. After pairing up with Blue Bunny® last summer and creating these Shortbread Ice Cream Sandwiches, I jumped at the opportunity to work with them this spring to celebrate the release of their new line of seasonal flavors for 2017.

This year’s feature flavor is Blue Bunny® PB ‘N Cone™ which is a creamy vanilla ice cream with ribbons of peanut butter and crunchy pieces of chocolate dipped cones. It is the perfect flavor for making ice cream cones coated and dipped with homemade sauces! Who doesn’t love the idea of ice cream cone ice cream in an ice cream cone?

You can find the Blue Bunny® PB ‘N Cone™ flavor at your local Walmart in the ice cream aisle. Since the new flavors and treats for 2017 have just been released I also grabbed a tub of their new Blue Bunny® Toffee Brownie Twist™. Then I spotted a bag of Blue Bunny® Bunny Snacks™ in Cookies ‘N Cream that I just had to try. They are the perfect size for those of us who prefer smaller portion sizes, although I’m always tempted to go back for seconds.

The simple sauce recipes included below are the type of sauce that hardens instantly when exposed to cold. I’ve included the ingredient amounts to make chocolate, vanilla, and peanut butter because I couldn’t choose and you should have to either. Each sauce recipe will make enough to coat and dip between 4 – 6 cones. If you make all three you’ll easily have enough to make a full dozen.

While the technique for making these cones is easy, I did make a few mistakes the first time I made them. In order for you to get them just right the first time, here are a few tips and tricks I learned along the way.

First, don’t use a fancy double boiler. Having to stop and clean it when you change flavors is annoying. Instead place a large glass or metal bowl over a small pot of simmering water and stir while the sauce melts. It’s easier to scrape the sides of the bowl to get it all mixed together and you can allow it to cool in the same bowl.

Go ahead and melt all of the sauces one right after the other. They must be allowed time to cool before use. Room temperature is ideal, but at the minimum it should not feel hot to the touch. If you use them while too warm they will melt your ice cream, possibly causing it to fall out of the cone, into the sauce, meaning you to have to start all over again. Isn’t it more fun to learn through my mistakes?

I like to coat the cone on the inside to give it an extra layer of flavor and keep the ice cream from dripping out the bottom. In order to get an even coverage, hold the cone at an angle (opening up) and drip about a teaspoon of the sauce into the cone while rotating it. The sauce won’t harden on the cone, but freezing them 3 – 5 minutes after they are fully assembled will do the trick.

I found it most efficient to do each cone in an assembly line of sorts. Once the sauces have cooled coat the inside of the cone with the sauce of your choice. Carefully add in a scoop (or two) of ice cream, making sure to push it down firmly enough that it won’t fall out without breaking the cone.

Flip the cone over and swirl it in the sauce of your choice, let it cool and harden for about 5 – 10 seconds, then dip it again to create a thicker coating.

Follow that immediately with your choice of sprinkles, nuts, or nothing at all, then start on the next cone.

Once you have each one assembled lay it out on a parchment line baking sheet that will fit in your freezer. A standard cookie sheet should easily hold 12 cones. Freeze them for at least 3 minutes to allow the lining on the shell to harden. If you want to store them for later, give them about 30 minutes in the freezer to fully set up then store them in a gallon sized zip top bag. They should keep 2 – 3 months in your freezer if you don’t devour them first.

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Dipped Ice Cream Cones

Dipped Ice Cream Cones featuring homemade peanut butter, chocolate, and vanilla dipping sauces!! Make a dozen now and enjoy all season long.

Assembly

Instructions

Measure the ingredients for each sauce into a different medium sized glass or metal mixing bowl. Select bowls that are large enough to sit on top of your sauce pan without touching the water.

Processing each sauce one at a time heat the sauce ingredients by placing the mixing bowl on top of the simmering water. It should rest above the surface of the water. Heat until smooth and melted, stirring and scraping the sides of the bowl constantly. As they are done, set them aside to cool to room temperature. (Approximately 15 minutes depending on the temperature of the room.)

When the sauces have cooled prepare each cone one at a time. Each sauce should be enough to make 4 cones total.

++Starting with the first sauce, coat the inside of the waffle cone.**

Add one or two scoops of ice cream into the cone, packing it down firmly so that it stays, but gently enough as to not break the cone.

Dip the cone into the same sauce that is on the inside (or mix it up!)

Wait 5 - 10 seconds for it to set, then dip again.

Immediately sprinkle or roll in sprinkles or crushed nuts.

Place onto a parchment lined baking sheet.

Go back to ++ and repeat with each cone until you have used all of them.

Place cones into freezer for at least 3 - 5 minutes to allow the coating in the cone to solidify. If making for later, allow to firm up for 30 minutes then store in a freezer safe zip top bag.

Notes

*I use bars of baking chocolate instead of chocolate chip because they melt better, creating a smoother tasting sauce. 1/2 cup is equal to about 2 ounces of chocolate.

**To coat the inside of the cones evenly, hold the cone at an angle (opening up) and drip the sauce into the cone while rotating it. The sauce won't harden on the cone, but freezing them 3 - 5 minutes after they are fully assembled will do the trick.

Nutrition

Calories: 404kcal

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Reader Interactions

Comments

Oh my, these look wonderful. Reminds me of these Italian fig cookies ( https://www.nonnabox.com/italian-fig-cookies-recipe/). I can totally see my nieces and nephews munching on these like crazy! Now I have something I can prepare for my niece’s birthday next week.

Daria – I checked out your link and you are right, the tops of these cones do look like an Italian fig cookie dropped into a waffle cone. (Which might not be a bad idea!) I hope your niece has a wonderful birthday and loves her homemade treats!

Thank you Mary!! We used to get something similar from the local dairy bar in the town where I grew up. It was a bright red shell and if I remember right it tasted like pure sugar. In my book these cones (with this ice cream) are definitely an upgrade!